Mussels & Frites

w/ sausage, fennel, and white wine broth

For the mussels:

½ lb. sweet Italian sausage (casings removed if using links)

1 c. diced yellow onion

1 c. diced fennel bulb

4 cloved garlic, minced

1 tsp. fine sea salt

½ tsp. ground black pepper

1 tsp. crushed red pepper flakes (optional for added heat)

1 tbsp. butter or ghee

1.5 c. dry white wine

1.5 c. chicken stock

2 tbsp. chopped fresh parsley

1 ½ lbs. mussels, scrubbed and beards removed

For the frites:

2 large russet potatoes

2 tbsp. avocado oil, divided

1 tbsp. chopped fresh parsley

salt and pepper (I used truffle salt...yum!)

For the Mussels

Heat a large pot over medium heat and add crumbled sausage. Cook for about 7 minutes until browned, stirring frequently to break up sausage.
Stir in the onions, fennel, garlic, salt, pepper, and optional red pepper flakes and cook until onions and fennel have softened. Add in the butter and stir again.
Increase heat to medium high and pour in the white wine. Allow it to simmer (not boil) until it has reduced by about half. Add in chicken stock and bring back to a simmer, then add in fresh parsley. At this point you will want to taste the broth to determine if it needs more salt.
Bring heat back down to medium and add in your muscles, making sure to discard any that are already open. Place the lid on the pot and steam for about 4-5 minutes until all the muscles have opened.
Spoon muscles and sausage broth into a bowl to enjoy.

For the Frites

Preheat your air fryer to 375 degrees and scrub your potatoes.
Using a mandoline, or by hand, cut your potatoes into fry sized sticks. Soak them in a bowl of cool water for 30-60 minutes.
Drain your potatoes and pat dry with a towel. In a bowl, toss them with 1 tbsp. of the avocado oil and lightly season with salt and pepper.
Place the seasoned potatoes in the preheated air fryer (being careful not to overcrowd it. I did mine in 2 batches), and cook for about 15 minutes, tossing halfway through, until crispy.
Toss air-fried potatoes in the remaining oil and season with salt, pepper, and chopped parsley.
Serve alongside mussels and enjoy!